Lemon Raspberry Cottage Cheese Bake Recipe

Introduction

This Lemon Raspberry Cottage Cheese Bake is a bright and tangy dessert that’s both wholesome and satisfying. Combining creamy cottage cheese with fresh raspberries and zesty lemon, it’s perfect for a light breakfast or a guilt-free treat.

Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1 cup fresh or frozen raspberries
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon
• 1 teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Step 2: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
3. Step 3: Gently fold in the almond flour and baking powder until just combined.
4. Step 4: Carefully fold in the raspberries, being mindful not to break them apart too much.
5. Step 5: Pour the batter into the prepared baking dish and spread it out evenly.
6. Step 6: Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
7. Step 7: Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!

Tips & Variations

• For a richer flavor, use full-fat cottage cheese and add a tablespoon of melted butter to the batter.
• Try substituting blueberries or blackberries for raspberries for a different berry twist.
• If you prefer a sweeter bake, drizzle extra honey or maple syrup on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. This bake also freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or gluten-free flour?

Yes, you can substitute regular all-purpose flour if you do not need a gluten-free option. The texture may be slightly different but it will still work well.

Is it necessary to use fresh raspberries?

No, frozen raspberries work perfectly in this recipe. Just be sure to fold them in gently without thawing completely to avoid excess moisture.

Lemon Raspberry Cottage Cheese Bake Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Lemon Raspberry Cottage Cheese Bake is a light and delightful breakfast or dessert option, combining creamy cottage cheese with fresh raspberries and a hint of zesty lemon. Sweetened naturally with honey or maple syrup and baked to a golden finish, this gluten-free dish is both nutritious and satisfying.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1 cup fresh or frozen raspberries
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon
• 1 teaspoon baking powder

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk vigorously until the mixture is smooth and well blended.
3. Add Dry Ingredients: Gently fold in the almond flour and baking powder until just combined, ensuring not to overmix to maintain a light texture.
4. Incorporate Raspberries: Carefully fold in the raspberries, being mindful not to crush them, so they retain their shape and add bursts of flavor throughout the bake.
5. Pour Batter Into Dish: Pour the batter evenly into the prepared baking dish, spreading it out to ensure uniform baking.
6. Bake: Place the dish in the preheated oven and bake for 30–35 minutes, or until the edges are set and the top is lightly golden brown.
7. Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature for best flavor and texture.

Notes

• You can substitute almond flour with any gluten-free flour to cater to dietary needs.
• For a vegan alternative, use flax eggs and a plant-based cottage cheese substitute, though baking time may vary.
• If using frozen raspberries, avoid thawing to minimize color bleeding.
• Honey or maple syrup can be adjusted to taste depending on your preferred sweetness.
• Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.

Keywords: lemon raspberry bake, cottage cheese bake, gluten free breakfast, healthy baked dish, almond flour bake, low sugar dessert